As another variation, I wonder how it’d come out if you used a sheet pan instead of a baking dish. I’d think that you’d get more crispy bits because of the increase in surface area of potato that is exposed to heat. Personally I’m a big fan of those crispy bits!
You’d probably need to use multiple sheet pans, but that doesn’t seem like much of an inconvenience. You can also vary the crispiness by varying the amount of exposed surface area. Like, even if you use a sheet pan you can still kinda stack the potatoes on top of one another in order to reduce the exposed surface area.
I agree that more crispy bits is good. The recipe above optimizes for not being annoying to make, but doing the exact same thing and spreading the mixture on two sheet pans might work (and it would probably have a much shorter bake time).
I suspect the crispier version would be harder to store and wouldn’t reheat as well though.
As another variation, I wonder how it’d come out if you used a sheet pan instead of a baking dish. I’d think that you’d get more crispy bits because of the increase in surface area of potato that is exposed to heat. Personally I’m a big fan of those crispy bits!
You’d probably need to use multiple sheet pans, but that doesn’t seem like much of an inconvenience. You can also vary the crispiness by varying the amount of exposed surface area. Like, even if you use a sheet pan you can still kinda stack the potatoes on top of one another in order to reduce the exposed surface area.
I agree that more crispy bits is good. The recipe above optimizes for not being annoying to make, but doing the exact same thing and spreading the mixture on two sheet pans might work (and it would probably have a much shorter bake time).
I suspect the crispier version would be harder to store and wouldn’t reheat as well though.